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Results 31 - 40 of 56 for corn crab soup
Add all ingredients together in large cooking pot. Do not dilute or drain canned items. Simmer 1 hour. Stir occasionally. Serve hot.
Mix all ingredients in a stock pot and simmer for 20 minutes. Do not let soup come to a boil. Serve immediately. This soup freezes well.
Saute above ingredients in large pan. Cook until heated. Stir in 1 pound crabmeat and discard the bay leaves. Makes 10 cups.
Combine the potato soup, corn, milk, salt and pepper ... temperature, stirring frequently. Add the crab meat and parsley and heat through. 6 servings.
35. EASY CHOWDER
Combine first 5 ingredients in Dutch oven; bring to a boil. Cover, reduce heat and simmer 15 minutes or until vegetables are tender. Add ...
Mix all ingredients, put in ... until ready. Saute corn flake crumbs and almonds in butter. Put on top and bake at 350 degrees for 40 minutes.
In large saucepan, cook onion and celery in butter until tender. Add remaining ingredients except sherry and parsley. Cook until heated ...
38. OCEAN BISQUE
Combine all ingredients in a 2 quart saucepan. Heat on medium about 5 minutes, stirring occasionally. Sprinkle with parsley before serving. ...
39. SEAFOOD SOUP
Cook over low heat.
In 1 1/2-quart saucepan saute onion and green pepper in butter until tender. Stir in remaining ingredients except the crabmeat and pimento. ...
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